Potato, Egg and Rocket Salad

A colourful potato salad with greens.

Potato Salads have traditionally been dredged in mayonnaise, making them rich, very high calorie and not the healthy choice you may wished for. Traditionally my simple potato salad have included spring onions, olives, perhaps capers and dressed with a vinaigrette, making them a lighter choice.

Here, the inclusion of lemon rind and juice, replace the vinegar providing a subtle flavour (lemon can always be a substitute for vinegar). The eggs, rocket and beetroot make the salad a complete meal and finally the pine nuts provide a contrasting texture.

Ingredients

Prep: 10 mins cook: 25 mins serves: 2-3

Hard boiled eggs, 4 or more

400 gm (12 small) potatoes, washed

20 gm (2 tbsp) pine nuts*

40 gm (2 cups) rocket, washed

2 med beetroot, cooked

½ lemon, rind

2 tsp lemon juice

1 tbsp olive oil

½ tsp salt

1 tsp black pepper, cracked

Method

BOIL the potatoes. I leave them skinned.

COOL the potatoes and add the lemon juice and olive oil.

DRY roast the pine nuts. Place the nuts in a non-oiled pan over a low heat, shaking regularly for 5 – 10 minutes till they are a golden colour and you smell the aroma of the nuts.

ZEST the lemon rind.

MIX together the rocket and potato and the beetroot and finally the egg and sprinkle with the pine nuts, lemon rind, salt and pepper

Serve

- good with any grill or mixed salad selection

Note

- add other ingredients of your choice and in season